Steve W Cui

Polysaccharide Gums from Agricultural Products

Processing, Structures and Functionality

• Broschiertes Buch

Produktbeschreibung

This reference presents the most recent information on new and potential food hydrocolloids originated from agricultural products, including yellow mustard gum, flaxseed gum, cereals (wheat, barley, oat, and corn), psyllium, fenugreek, and soybeans. Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality addresses the basic chemistry, extracting processes, molecular structure, and, most importantly, the functional properties and potential applications of new polysaccharide gums. It will be of interest to researchers in gums and crop breeding science, the food and cosmetic industries, and to academic and food industry libraries.

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Produktdetails

• Verlag: Taylor & Francis Ltd (Sales)
• Seitenzahl: 284
• Erscheinungstermin: 5. September 2019
• Englisch
• Abmessung: 226mm x 150mm x 18mm
• Gewicht: 522g
• ISBN-13: 9780367397999
• ISBN-10: 0367397994
• Artikelnr.: 57733114

Autorenporträt

Cui, Steve W.

Inhaltsangabe

Yellow Mustard Gum. Introduction. Occurrence and Extraction Process of YMG.
Chemical Composition, Structures and Molecular Weight of YMG. Physical
Properties of YMG. Synergistic Interactions with Galactomannans.
Applications of YMG. Flaxseed Gum. Introduction. Occurrence and Extraction
Process of Flaxseed Gum. Structures and Chemical Properties of Flaxseed
Gum. Physical Properties of Flaxseed Gum. Applications of Flaxseed Gum.
Cereal Non-Starch Polysaccharides I: 1-3(1-4)-ß-D-Glucans. Introduction.
Solubility, Extraction and Purification. Structure and Chemistry of
ß-D-Glucan. Physical Properties: Solubility, Conformation and Rheological
Properties. Applications. Cereal Non-Starch Polysaccharides II:
Pentosans/Arabinoxylans. Introduction. Processing and Extraction Pentosans.
Chemical Structure and Molecular Characteristics of Arabinoxylans. Physical
Properties. Functionality and Applications. Other Sources: Psyllium,
Fenugreek, Maize, Soybean. Resources: Psyllium, Fenugreek, Soy Bean and
Corn Fiber Gums.